Avaliação de subprodutos do babaçu (Palmae orbignya martiana) na alimentação de frangos de corte

Abstract

Three experiments were conducted in poultry sector of Federal University of Tocantins with the objective to determine the energetic and nutritional value of babassu byproducts (cake and fine flour starch) and your utilization in diets for Hubbard broilers. Two metabolism experiments were made using the method of total excretas collect to evaluate the bromatologic composition and determine the energetic and metabolization of dry matter and crude protein of different cakes and fine flour starch acquired at different times. The first experiment was realized during the rainy season with cake 1 (BC1) and fine flour starch 1 (FFS1) the second during the dry season with BC2 and FFS2. In each experiment were used 120 Hubbard male broilers distributed in a randomized experimental design with trhee treatments (a reference diet and two test diets being one with 30% of BC and one with 40% of FFS) and five replications with six birds each. The values of correct apparent energy metabolizable (AEMn) in kcal/kg of dry matter for BC 1; BC 2; FFS1; FFS 2; were 2.225; 2.311; 2.260 and 1.794 and the apparents coefficients of metabolization of dry matter (ACMDM) and of crude protein (ACMCP) were 35.26; 48.44; 58.03; 47.17; 58.16; 70.57; 53.98; 32.29%. In third experiment was evaluated levels of inclusion of babassu cake (0, 4, 8 e 12%) in male broilers feeding in the period from 1 to 21 days of age. Were used 200 Hubbard male broilers distributed in a randomized experimental design with four treatments (0, 4, 8, 12% of inclusion of babassu cake) five replications and ten birds per experimental unity. The characteristics evaluated were food intake weight gain and feed:gain ratio. The inclusion of babassu cake did not affect the characteristics evaluated. It was concluded that babassu cake can be used like ingredient in diets for male broilers from 1 to 21 days of age until the level of 12%.